Towel dry the chicken. In a large, heavy skillet, heat the oil. Add chicken pieces and fry until lightly browned. Remove from the skillet a aside. in the same skillet, saute the onion, garlic, and mushrooms for 3 minutes. Return the chicken to the skillet and add the coconut milk a and pepper to taste. […]

The cut of veal you use will make a difference in the length of time it takes to cook this. If you use stew meat, plan on letting it stew in its juices for up to 1 hour. If you use medallions or better cuts, it will go quickly. In a heavy bottomed pan saute […]

Cut up one lemon into 8 pieces. Rub the outside of a well cleaned and dry chicken with the peel side of the pieces and then put the lemon inside the chicken. Place the garlic in with the lemon. Season well with salt and pepper and pour a mixture of half olive oil (only use […]

-WALNUT PESTO SAUCE – 8 oz Cream cheese spread 7 oz Prepared pesto 1/2 c Walnuts; chopped, toasted 1/3 c Milk 1 Garlic clove; minced 1/8 ts Ground red pepper Prepare grill for cooking. Place aluminum drip pan in center of charcoal grate under grilling rack. Arrange hot coals around drip pan. Place turkey on […]

Sprinkle chicken with salt and pepper on both sides. Select a black iron skillet large enough to hold the chicken comfortably when its spread out. Fold wings under to secure them. Melt the butter in the skillet and add the chicken, skin-side down. Cover firmly with a plate which fits comfortably inside the skillet and […]

Heat the oven to 350 degrees F. Mix all of the ingredients together. Spread the mixture into an ungreased loaf pan, 9 X 5 X 3-inches. Bake uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. Serve on a heated platter.

Heat oven to 400. Mix tomato paste, Parmesan cheese, freezer mix and seasonings. Spread mixture on bread slices or hamburger bun halves and place on ungreased baking sheet. Bake until cheese is bubbly, 5 to 10 minutes.

Toss beef with salt,pepper and paprika until coated.Heat shortening in large skillet or Dutch oven.Add meat;brown well over moderately hot heat.Stir in onions;cook 5 minutes.Remove from heat.Add 1/4 cup brandy; ignite.When flames die out,return to heat.Stir in consomme.Cover tightly;simmer until meat is tender, 1 to 1 1/2 hours.Add marjoram and caraway;cook 10 minutes.Blend cornstarch with […]

Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds. Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.

Cut meat in ¬” strips (or as thin as possible). Remove all fat. Boil approximately 6 minutes. Roll moisture from meat. Put on cookie sheet in middle of oven for 1« to 2 hours at 200. Leave oven door cracked to let moisture out. Coat with Liquid Smoke and A-1 Sauce. Store in airtight jar.